Cavatappi with Vodka Sauce

Ingredients

• 8 ounces uncooked cavatappi pasta (about 3 cups)
• 1 tablespoon butter
• 2/3 cup finely chopped onion
• 1 garlic clove, minced
• 1 (8-ounce) can tomato sauce
• 4 teaspoons all-purpose flour
• 1 tablespoon water
• 3/4 cup half-and-half
• 1/2 cup 2% reduced-fat milk
• 1/3 cup vodka
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 2 tablespoons finely chopped basil

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce; simmer, partially covered, 8 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, milk, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta; toss to coat. Sprinkle with basil.